Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes Carrot Fennel Mystery Soup 3.7 (3) 2 Reviews 2 Photos The mystery here is all the yummy goodies hidden in the soup. I cook for a lot of picky eaters and they've never been the wiser; they love this soup! I'm sure you can add other things as well; be creative! Use an apple in place of the pear, if you wish. Recipe by Ashley Graboski-Bauer Updated on January 4, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 2 Prep Time: 20 mins Cook Time: 45 mins Total Time: 1 hrs 5 mins Servings: 8 Yield: 8 servings Jump to Nutrition Facts Ingredients 3 tablespoons olive oil 1 ½ tablespoons fennel seed 1 ½ pounds carrots, peeled and diced 1 pear - peeled, cored, and diced 1 sweet potato, peeled and cubed 1 small russet potato, peeled and cubed ½ cup sliced fresh mushrooms ½ teaspoon curry powder ¼ teaspoon ground turmeric 3 (14 ounce) cans vegetable broth 2 tablespoons uncooked brown rice 1 tablespoon flax seed 3 bay leaves 1 tablespoon dried parsley 1 tablespoon lemon juice ½ teaspoon ground white pepper Directions Heat the oil in a large skillet over medium heat. Lightly toast the fennel seed in the hot oil until fragrant, 2 to 3 minutes. Add the carrots, pear, sweet potato, russet potato, mushrooms, curry powder, and turmeric to the fennel seed; cook and stir until everything is evenly coated in oil, 2 to 3 minutes. Pour the vegetable broth over the mixture. Stir the rice, flax seed, bay leaves, and parsley into the broth; bring the mixture to a boil, reduce heat to low, and simmer until the rice and vegetables are very tender, about 30 minutes. Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a towel and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot and return to heat. Stir the lemon juice and white pepper into the mixture; cook until thoroughly reheated, about 5 minutes. I Made It Print Nutrition Facts (per serving) 181 Calories 6g Fat 29g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 181 % Daily Value * Total Fat 6g 8% Saturated Fat 1g 4% Sodium 384mg 17% Total Carbohydrate 29g 11% Dietary Fiber 6g 22% Total Sugars 10g Protein 3g Vitamin C 12mg 62% Calcium 77mg 6% Iron 2mg 8% Potassium 567mg 12% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved